Ingredients

• 4 (300g) small calamari tubes (see note)
• 1/4 bunch flat-leaf parsley
• 70ml extra virgin olive oil, plus extra, to drizzle
• 35g (1/2 cup) panko (Japanese) breadcrumbs (see note)
• 350g spaghetti
• 2 long red chillies
• 3 cloves garlic
• 1 cup baby rocket
• 2 lemons

Method

• Step 1 Bring a large saucepan of salted water to the boil. Meanwhile, using a sharp knife, make a cut lengthwise down each calamari tube, then open out flat. Score insides in a fine crosshatch pattern, then cut widthwise into 5mm-wide strips.
• Step 2 Tear leaves from parsley and finely chop. Heat 1 1/2 tablespoons oil in a frying pan over medium heat. Add breadcrumbs, parsley and 1/2 teaspoon salt. Stir for 4 minutes or until golden and toasted. Spoon into a bowl. Wipe pan clean and reserve.
• Step 3 Add pasta to boiling water and cook until al dente.

• Step 4 Meanwhile, cut chillies in half lengthwise, discard seeds, then finely chop. Heat remaining 2 tablespoons oil in reserved pan over high heat. Add chillies and calamari, then crush over garlic. Cook, tossing, for 1 minute or until calamari is opaque. Remove from heat.
• Step 5 Drain pasta and return to pan. Add rocket, calamari mixture and three-quarters of the crumb mixture. Zest and juice 1 lemon into pan, then cut remaining lemon into wedges.
• Step 6 Toss pasta to combine, then divide among bowls. Drizzle with a little extra oil, then scatter with remaining crumb mixture. Serve with lemon wedges.